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Chicken Broccoli Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 25 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 serving
  • Category: Main Course
  • Method: Baking and Stovetop
  • Cuisine: American

Description

This Chicken Broccoli Mac and Cheese is a hearty and comforting one-pot meal that combines tender baked chicken, vibrant broccoli florets, and a creamy blend of Velveeta and cheddar cheeses, all tossed with perfectly cooked pasta. Baked chicken adds savory flavor, while the mix of cheeses creates a smooth, luscious sauce that coats every bite. Perfect for a satisfying dinner that’s both family-friendly and full of wholesome ingredients.

Ingredients

Chicken

  • 1 1/2 lb chicken breast
  • Olive oil, for drizzling
  • 1/2 tsp kosher salt
  • 1/8 tsp pepper
  • 1/4 tsp garlic powder
  • 1/2 tsp onion powder

Pasta and Vegetables

  • 8-10 oz dry pasta (such as elbow macaroni or shells)
  • 3 cups broccoli florets (about 1 large head of broccoli)

Cheese Sauce

  • 6 oz Velveeta cheese, cut into cubes
  • 5 oz medium cheddar cheese, grated using the small grate side
  • 1/4 cup Parmigiano Reggiano cheese, grated
  • 2 cups whole milk, plus more if needed
  • 1/4 tsp pepper

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the chicken.
  2. Bake the chicken: Place the chicken breasts on a lined baking sheet. Drizzle with olive oil and season evenly with kosher salt, pepper, garlic powder, and onion powder. Bake for 25-30 minutes until fully cooked. Remove from oven and shred the chicken using two forks.
  3. Boil pasta: Bring a large pot of salted water to a boil, then add the dry pasta and cook according to package instructions.
  4. Cook broccoli: About 4 minutes before the pasta is done (timing will vary with the pasta used), add the broccoli florets to the boiling water with the pasta to blanch them until tender-crisp.
  5. Drain: Drain the pasta and broccoli together in a colander.
  6. Warm the milk: Return the empty pot to the stove on the lowest heat setting and pour in 2 cups of whole milk, warming gently.
  7. Melt Velveeta cheese: Add the cubed Velveeta to the warm milk and whisk constantly until the cheese is fully melted and combined, creating a smooth base.
  8. Add grated cheeses: Gradually whisk in the grated medium cheddar and Parmigiano Reggiano cheeses in small handfuls, ensuring each addition melts completely before adding more. Continue until all cheese is incorporated, resulting in a silky, lump-free sauce.
  9. Combine chicken, pasta, and broccoli: Add the shredded chicken, cooked pasta, and broccoli to the cheese sauce. Gently stir to evenly coat all ingredients with the creamy cheese mixture.
  10. Cool and thicken: Remove from heat and allow the mixture to cool slightly. The cheese sauce will thicken as it cools, enhancing the creamy texture.
  11. Serve: Spoon the chicken broccoli mac and cheese onto plates and enjoy warm for a satisfying meal.

Notes

  • Choose your preferred pasta shape—elbow macaroni, shells, or penne work well for this dish.
  • Adjust the thickness of the cheese sauce by adding more milk if it becomes too thick during cooking.
  • If you want a sharper cheese flavor, substitute or add sharp cheddar instead of medium.
  • Make sure the cheese sauce is smooth and lump-free before adding the chicken to avoid clumps.
  • This recipe serves 1 but can easily be scaled up for a larger family meal.

Find it online: https://dishmelt.com/chicken-broccoli-mac-and-cheese-recipe/